Making Monday full of flavor is my goal!
I’m slowly shaking off the weekend haze. The weather felt more like October than August and I had a sudden bout of Sunday blues last night. Even though I work for myself and love what I do, those Sunday feelings still sneak up on me sometimes.
So today I want to tell you all about why these Thai pork chops are my new favorite dinner (at least for now).
Pork chops aren’t something I cook often because I worry about overcooking them. My mom makes perfect pork chops every time — boneless, center-cut chops that are never dry — and I wanted to get that level of success here. The twist: I skipped the usual breading. It felt like an experiment that needed testing at the dinner table.
Eddie loves pork chops and Max has only had them a couple of times, but he enjoys them too. Lately our weeknight menu felt repetitive, so I wanted a fresh, exciting option. With the launch of Sweet Peas Meals, I’ve been planning new menus, but between everything I’ve been swamped and hadn’t prioritized trying something new — until now.
The flavor base comes from my favorite Thai marinade — the same one I use for other Thai-inspired dishes. It’s rich with peanut and coconut notes and works perfectly here. But the real highlight for me is the coconut jasmine rice. I make it all the time; it’s mild and subtly coconutty so even people who don’t love coconut still enjoy it. The flavor is just enough that after one bite you’re left wanting more.
So now, no more weekend blues — at least until the next Sunday.
Thai Skillet Pork Chops
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Ingredients
- 1 cup sweet chili sauce
- 1/2 cup rice vinegar
- 1/2 cup lite canned coconut milk
- 3 tablespoons brown sugar
- 4 garlic cloves pressed or finely minced
- 2 tablespoons creamy peanut butter
- 2 teaspoon-sized knobs of ginger grated
- 2 limes juiced
- 1 tablespoon soy sauce
- 1 pound boneless skinless pork chops
- salt and pepper for seasoning
- 1 tablespoon coconut oil
- 1/2 cup chopped peanuts for topping
- chopped fresh cilantro for garnish
- fresh lime wedges for spritzing
coconut jasmine rice
- 1 1/2 cups white jasmine rice
- 1 cup canned coconut milk
- 1 cup water
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
Instructions
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Preheat the oven to 325°F.
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Combine the chili sauce, rice vinegar, coconut milk, brown sugar, garlic, ginger, peanut butter, soy sauce and lime juice in a saucepan. Whisk to combine, bring to a boil, then reduce to a simmer for 2–3 minutes until slightly thickened.
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Heat an oven-safe skillet over medium-high. Season the pork chops generously with salt and pepper. Add coconut oil to the skillet and, once hot, brown the chops 1–2 minutes per side until golden. Pour half (or as much as you like) of the peanut sauce into the skillet, then transfer the skillet to the oven and bake for 20 minutes. For best results, bake covered for about 15 minutes, then uncover for the last 5 minutes.
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Serve the pork chops with extra sauce, chopped peanuts, fresh cilantro and lime wedges for squeezing.
coconut jasmine rice
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In a saucepan over medium-high heat, combine jasmine rice, coconut milk, water and salt. Stir, bring to a boil, then reduce heat to low, cover and cook 15–18 minutes until the liquid is absorbed. Fluff with a fork and stir in the coconut oil.
Notes
Did you make this recipe?
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And I think a coconut margarita would pair perfectly.